NutritionGeeks.com Blog

Vitamin D is the sunshine vitamin. It is produced in our skin when we are in sunlight and, in fact, we actually get very little of this vitamin from the food we eat. As a result, you might think that it is one of the last vitamins we should be worrying about when it comes to deficiencies of nutritional substances; however, a recent report shows that worldwide more and more people are suffering from low levels of this vitamin.

The consequences of deficiencies are significant. This particular vitamin works together with calcium and is important, not only for keeping our organs in peak condition, but also for the normal development and strength of bones. Low levels of the vitamin in adults can increase the risk of osteoporosis and hip fractures. In children, it can lead to rickets which is where the bones become soft and can fracture or even become deformed.

Deficiencies On The Increase Around The Globe

This recent research was undertaken by the expert working group of the International Osteoporosis Foundation (IOF) and was published in Osteoporosis International. In the study, the group researched the incidence of deficiencies of the vitamin and the reasons for this problem in six regions; namely, North America, Latin America, Europe, Middle East and Africa, Asia and Oceania. The regional reports can be found on the website of the IOF.

The researchers found numerous reasons for deficiencies of the vitamin:

• Low levels are more commonplace in females, the elderly and those with dark-coloured skins.
• People living at lower latitudes and those experiencing the winter season are also more susceptible to deficiencies.
• Then there are the cultures where it is tradition to cover one’s skin for religious reasons or for protection against the sun’s rays.
• Our diets these days and the lack of added vitamins to our foods also cause problems.
• Furthermore, there is the change in lifestyle where people are moving from an outside way of life to cities where most activities and jobs are indoors.

Middle East and South Asia are the regions where the problem is greatest. In this instance a number of these factors are at play.

There are still no conclusions as to the exact amount of the vitamin that we require on a daily basis. Suggestions for the recommended blood level of the vitamin can be as little as 50nmol/L or as much as 150nmol/L. Whatever the optimal level, there are significant numbers of people worldwide who are not getting enough of this vital substance.

Given the importance of these findings, it is essential for this problem to be addressed. Programs need to include both safe exposure to sunlight, as well as dietary sources of the vitamin. This intervention needs to happen across the world and programs need to be implemented on a national scale for ultimate success.

Inflammation is a natural and necessary healing response produced by the body, but what role might it have in developing Alzheimer’s disease? Inflammation has been getting much attention as it is found to have many negative effects on the body and it is being deemed the culprit causing many diseases. Recent research by William Banks, MD may provide a “one-two punch in giving clues on how Alzheimer’s disease develops and could be treated.” It seems that increased accumulation of a protein in the brain causes detriment and results in the negative affects seen by the disease. This protein is usually present in the body and brain, but it can exit the brain and becomes absorbed by the blood stream. Because it leaves the brain, it does no damage and thus a person’s cognition and brain function remains unaffected. With the presence of inflammation, the pump that pushes this protein out does not function as is required. A broken pump means excessive protein build up and therefore more damage.

If Inflammation Is Decreased Does Alzheimer’s Disease Disappear?

According to the research, keeping inflammation at bay means that the protein pump works and thus the culprits causing Alzheimer’s can exit the brain. William Banks feels that anti-inflammatory drugs can be used to help prevent the development of the disease. He further “supports using indomethacin, an anti-inflammatory medication, as a buffer to protect LRP from being turned off.” The LRP is the pump that shuts down and allows the build of excess protein. Research performed on rats showed that they had challenges with memory and learning as the protein build up increased. They responded to the indomethacin medication and were able to flush out the brain of excess proteins. This research provides some hope for patients and doctors. Anti-inflammatory drugs are to be considered when exploring treatments for this disease.

Saint Louis University. “Inflammation May Trigger Alzheimer’s Disease.” ScienceDaily 9 July 2009. 21 July 2009 <http://www.sciencedaily.com/releases/2009/07/090708181204.htm>.

The benefits of breastfeeding are well known but recent research has provided further information on how mother’s milk can promote healthy newborns. This comes in the form of the discovery of an ingredient in breast milk which protects and repairs any damage to the digestive tract of newborns.

This function is very important as a baby’s intestines are extremely delicate. They have not yet been introduced to food and drink; therefore it doesn’t take much to injure them and precautions are paramount.

Substance In Breast Milk Protects Intestines

This special protective ingredient in breast milk is pancreatic secretory trypsin inhibitor, or PSTI. As the name suggests, it is typically found in the pancreas. The function of the pancreas is to produce powerful enzymes for use in digestion. In the process, the pancreas itself needs protection against these enzymes and this is the function of PSTI. It therefore makes sense that the inhibitor can also be used in the digestive system to prevent unnecessary harm and to keep it healthy.

The research into PSTI and breast milk was led by Professor Ray Playford of Barts and the London School of Medicine and Dentistry, part of Queen Mary, University of London. The team found that PSTI is present in all breast milk, but that the levels are seven times higher in colostrum - which is the name given to the breast milk that is secreted during the first couple of days after birth. In fact, it has been found that PSTI is actually produced in the breast. What is significant though is that formula milk does not contain this vital ingredient.

During the study the team performed tests with PSTI on human intestinal cells. When they damaged the cells, they found that the PSTI triggered healthy cells to move over the cells that had been harmed, thereby forming a natural protective layer. Furthermore, the study showed that the PSTI prevents intestinal cells from breaking down and has the potential to reduce injury by 75 percent. These results indicate the phenomenal ability of PSTI to prevent any serious intestinal injuries in newborns.

So, this is another way in which breast milk is important for the health of babies. Formula simply cannot meet all of the requirements and babies who are not breast fed will be at a serious disadvantage. There seem to be no doubts of the importance of breast milk, particularly during the first few days after the baby has been born.

For years the military has been at the fore-front of experiments using humans and their recent tests on hydration are following suit. The April 2009 study examined volunteers in a laboratory “under varying conditions of work intensity and duration, environmental conditions such as temperature and humidity, and types of clothing.” Some of these variable were chosen in order to better refine, and perhaps replace, the formula that has been used since 1982 to determine sweat rate and water needs. Water accounts for a large percentage of the military’s cost when sending soldiers overseas. They must take into account it’s price, storage, piping, distribution, sourcing, etc so honing in on the needs is paramount to a successful mission. This new formula shows promise at being more accurate and allows for water needs to be estimated for a person working 8 hours vs the old standard of 2 hours. Technology has brought about changes in clothing that helps soldiers with temperature regulation and thus changes their sweat rate and the amount of water they need to stay hydrated. Early indicators show the new formula to be accurate and reproducible so it may taken into the field for further testing. The researchers do note that the formula may be made more exact by including a variable of the subject’s fitness level. People with varying fitness levels also have varying hydration needs.

Hydration For Weekend Warriors?

As it stands now, the calculations and measurements are too complex for the general public to be able to use when determining adequate hydration for themselves.  The researchers note that “It contains many variables, reflecting the complexity of predicting sweat loss, such as skin temperature and amount of energy expended.” The hope is to develop formulas or metrics so that the public does have access to a workable formula. Ideally this  information may be used when a disaster strikes and hydration needs are being assessed, as well as when relief efforts or public projects are being undertaken. Given the importance of hydration and its ability to affect performance and to maintain life, the efforts of these researchers needs to be applauded and their updates should be kept on the radar.

Richard R. Gonzalez, Samuel N. Cheuvront, Scott J. Montain, Daniel A. Goodman, Laurie A. Blanchard, Larry G. Berglund, and Michael N. Sawka. EXPANDED PREDICTION EQUATIONS OF HUMAN SWEAT LOSS AND WATER NEEDS. Journal of Applied Physiology April 30, 2009.

These days there is much hype around positive thinking and how this is the key to happiness and satisfaction in life. We are told to keep an upbeat mindset through thick and thin in order to come out tops everywhere and every time. However, recent research has shown that such extreme, and possibly not always obtainable, levels of positivity are not necessary for us to benefit greatly. All it takes is an awareness of the good moments throughout the day and we will build up resilience to the ups and downs of life.

Barbara Fredrickson, Ph.D., Kenan Distinguished Professor of Psychology in UNC’s College of Arts and Sciences, and the principal investigator of the Positive Emotions and Psychophysiology Laboratory was involved in a month-long study where 86 participants were required to submit “emotion reports” on a daily basis. Typically in trials happiness levels are assessed using a person’s recollection of their life experience over prior months. This daily reporting method, however, is much more accurate, as a person finds it easier to recall feelings on a daily basis. Furthermore, researchers can also obtain information on variations in mood.

Results Link A Positive Attitude To Better Coping Skills

It was found that participants who displayed fairly positive outlooks on a regular basis became more capable of handling any difficulties that came their way, even when they were having an unpleasant day. Fredrickson points out that it wasn’t because these participants went overboard and denied themselves any negative experiences or emotions but, it was as a result of their taking note of the positive and uplifting aspects of each day - be it a beautiful picture, or a bird’s twittering etc. It was merely the fact that they cultivated positive emotions.

Fredrickson explains that being positive enables one to be more open. When we are more accepting of our surrounding world and the options that are available to us, we can adopt new means of coping and overcoming life’s problems. Developing positive emotions means that we are less likely to succumb to depression and more likely to grow.

We tend to worry about the future or the past. We stress about what is going to happen and we regret what did happen. The success in focusing on positive emotions and aspects of life is that we have to be present, we have to live in the now. When we do that, we tend to make the most of the moment. That is when we live a happy and fulfilling life.

It has been stated that red wine contains resveratrol which may extend life span. This chemical is naturally produced in plants and serves to help a stressed plant combat pathogens and return it to a normal state by acting like an antibiotic. Many plants and plant parts contain it including roots, vines, and stocks, but it is predominant in the skin of grapes. Because grape skins spend longer amounts of time during the making of red wine, it is considered to have more beneficial effects than its white counterpart. Due to its effects on free radicals, fats, and lipoproteins, red wine components have been touted as superior anti-oxidants. As an extension of these anti-oxidant properties, wine components are being examined for their anti-cancer capabilities. The plant antibiotic may be prevent blood platelets from clumping which in turn could prevent the blood clots that can cause heart attacks. It has properties that prevent extended damage of heart tissue following catastrophic events such as heart attacks. A lot of buzz has been generated about the chemical’s benefit and now scientist, doctors, and consumers are looking for answers. These groups want more information and hope to find benefits of consumption with minimal side effects. Few studies have been carried out in people, but many have occurred in the lab. It has been stated that while the positive properties do exist in the lab, how will the body accept and absorb these chemicals?

Resveratrol’s Ideal Form Of Consumption

In response to patient request for guidance about resveratrol and resveratrol pills, the doctors from New Jersey’s Advanced Cardiology Institute took a closer look at the claims. It may indeed be that the plant chemical does have benefits, but how does this balance out when compared to the negative effects of the alcohol that wine contains? Based on this dilemma, perhaps pills of resveratrol may indeed be ideal. The doctors from the Cardiology Institute are giving green lights to these pills, but still express that more research needs to be done to fully examine the products ability to prevent illness and increase longevity. Jacqueline Hollywood M.D. states that research is still being examined, but  “is confident that red wine pills are safer than an alcoholic beverage.”

The Cardiology Institute has traditionally given the go-ahead to treatments long before they become the norm in the medical community. Following this established pattern, they are leaning heavily at endorsing red wine pills. The doctors are taking advantage of the opportunity to work directly with patients that they can monitor and whose treatment they can control. Many of their patients are given these pills and the results are being tracked. Dr. Rothman [of the Advanced Cardiology Institute] says “the idea of providing the heart healthy molecules found in red wine in a pill without the accompanying alcohol, sugars or calories, sounds appropriate, but that only further testing will reveal their effectiveness.” Based on the plant chemical’s promising abilities to positively affect many areas of life, it is worth keeping an eye out for products containing these substances especially when side effects can be reduced. Although drinking a glass of wine may be more enjoyable, consider a wine pill instead for the same positive attributes without the headache in the morning.

1. Local Heart Doctors First In Nation To Announce Active Investigation Of Red Wine (Resveratrol) Pills, Issue Consumer Precautions. http://www.medicalnewstoday.com/articles/157020.php

Deaths from Alzheimer’s disease & diabetes, as well as Parkinson’s, have increased notably over the last 40 years. Alongside this, the use of nitrites and nitrates in food preservation, processing and fertilizers has multiplied hundreds of times over. Recent research links the two, resulting in significant implications for the future use of these chemicals.

Nitrites and nitrates are known to be dangerous to humans. The majority of them cause cancer. Nevertheless, we are ingesting more and more of these chemicals daily.

Fertilizers are nitrate-based and contaminate both food and water. Manufacturing these pesticides as well as other products such as rubber and cosmetics also increases our exposure to nitrates.

When nitrites and proteins interact, nitrosamines are formed. Sodium nitrite is typically added to fish and meat in order to preserve it. So, foods such as processed meats, bacon and certain cheese products, which are high in protein, will contain nitrosamines.

Nitrosamines have been studied widely and conclusively found to be carcinogenic. They act at a cellular level and actually damage DNA. This cellular affect is similar to that which occurs in aging as well as Parkinson’s, Alzheimer’s and Type 2 diabetes mellitus.

Nitrate Usage Linked To Disease

Suzanne de la Monte, MD, MPH, Rhode Island Hospital (also a professor of pathology and lab medicine at the Medical School of Brown University) and her team investigated the change in severity of certain age-associated diseases over time, together with the increase in our exposure to harmful nitrate chemicals

Using data on cases of Alzheimer’s disease, the researchers analyzed mortality rates over the period 1968 to 2005 in the age group of 75 to 84 years old. The death rate increased from 0 deaths per 100,000 to 150!  Mortality as a result of Parkinson’s increased across all age groups. This was not the case in other diseases associated with aging such as cardiovascular disease. It seems that it is the diseases that lead to an increased resistance to insulin and damage to DNA that have shown an increase in death rates.

Because there has been such a sudden and significant increase in mortality rates it is unlikely that the cause has been genetic. The evidence points to an external factor, in other words, something that people have only relatively recently started to come in contact with on a large scale. This theory is supported by the fact that the death rate increases were significantly higher in the older age groups - possibly because these people had longer exposure to the external factor.

De la Monte’s team then researched the increase in consumption of nitrate-fertilizers, grain, watermelon and cantaloupe, as well as sales at major fast food chains and a large meat-processing company. (Cantaloupe was used as a control as it is not usually exposed to nitrates.)

Between 1955 and 2005, the use of nitrate-containing fertilizer increased by 230 percent. On the fast food and meat-processing side, sales increased more than 8 times in the period from 1970 to 2005 whilst, in this same period, grain consumption rose 5 times.

In summary, nitrosamines have a similar effect on the body as Alzheimer’s, Parkinson’s and diabetes; therefore, it seems plausible that the increase in our exposure to nitrites and nitrates is causing the relatively sudden increased incidence and severity of these diseases. The research was published in the Journal of Alzheimer’s Disease (Volume 17:3 July 2009).

Should this hypothesis be true, steps need to be taken to prevent exposure to these chemicals. This would mean changing methods for processing food, preservation and farming, as well as finding means to remove any toxins from food and water.

Vitamin D is one of the fat soluble vitamins that research published in July 2009 states may have cancer suppressing properties. Various forms of the vitamin have been discovered each with many similar properties and benefits. In addition to their common effects, the variants have been found to play specific roles in the body. The two main variants in humans are D2 and D3. It often is referred to as the sun vitamin because exposing the skin to direct sunlight allows the body to absorb and create the vitamin in necessary quantities. As people age, their requirement for it increases, as does the requirement for supplementation for those with limited sun exposure. Many foods are now supplemented with a form of the vitamin in order to help prevent deficiencies. These fortified foods may be in milk products, cereals, grains, juices, and are also naturally present in fatty fish, and mushrooms that have been exposed to radiation. In fact, the Sun Bella is a new form of mushroom that has USDA clearance and provides a considerable amount (400 IU) of the vitamin. Because the body stores some vitamins (A, K, E, D) in fat cells, an overdose is possible leading to toxicity. It is not extremely common since it occurs from manufacturer error in production or extreme over supplementation by consumers. Too much exposure to light/UV rays will not cause toxicity. Deficiencies have been linked to osteoporosis, diabetes, and heart disease.
Vitamin D News On Cancer

Researchers in Spain studied the effects that Vitamin D3 had on colon cancer. Using information from previous studies, they found that a specific gene can be affected by a part of this vitamin and thus suppress the expression and development of cancerous cells. The genes respond in such a manner to the active form of the vitamin that cancer seems to not be able to further develop. When looking at the cells at the chemical level it was found that there was a “tumor suppressor gene and that it mediates a large proportion of the anticancer effects of the active form of vitamin D3.” ¹ There had been some speculation of these results based on experiments that had been done looking at rats’ response to the vitamin and the development of cancer. The research used this information but included human subjects and cancerous tissue. These authors make strong predictions about the ability of the vitamin to be used when exploring cancer treatments. They feel that the “anticancer action of the most active vitamin D metabolite and provide a rationale for its preventive and therapeutic use against colon cancer.” ² Be on the lookout for more developments regarding this topic, and be sure to continue to study the positive effects that are provided.

1. Understanding The Anticancer Effects Of Vitamin D3
http://www.medicalnewstoday.com/articles/156642.php

2. Cystatin D is a candidate tumor suppressor gene induced by vitamin D in human colon cancer cells  http://www.jci.org/articles/view/37205

Americans are always searching for the next nutrition secret and the benefits of the Mediterranean Diet have come under close scrutiny. Perhaps the intriguing moniker and thoughts of far away lands started the curiosity. Looking at many popular supplements and recent nutrition fads, anything that is from foreign gains popularity and reigns supreme for many months. News coverage, magazines, and books frequently tout the latest secret that will be revealed. Why do the French have less disease? What grows in the Amazon that we are missing? And of course, what are the specifics of the Mediterranean lifestyle that lead to their healthier life free from many of the diseases that plague us? This diet has been making headlines for a while and all reports point to the increased consumption of fruits, vegetables, and healthy sources of fat. It is thought that increasing the amount of these kinds of foods benefits the body because they are very nutrient dense and have essential components for our body. Scientists have been searching for the reason that this diet seems to extend longevity and the quality of life during those extra years.

Scientific Findings Behind The Mediterranean Diet

A collaborative effort between US based, and Greece based scientistsfollowed 23,000 participants for 8.5 years. They were asked about their eating habits, with specifics required for their consumption of certain foods. In addition, the scientists inquired about other health conditions that may have an effect on the participants’ mortality or morbidity. They concluded that “the dominant components of the Mediterranean diet score as a predictor of lower mortality are moderate consumption of ethanol [alcoholic beverages], low consumption of meat and meat products, and high consumption of vegetables, fruits and nuts, olive oil, and legumes.” ¹ So it seems that the foods the people did not eat were greater contributors to extending life than the foods that these people did eat. The foods that the people avoided are those that are often seen in a typical American diet.

Fish and seafood are often integrated into the Mediterranean diet and many people have heard of the benefits of consuming these foods. Scientists could not really make conclusive claims about the consumption of these foods (or the avoidance of dairy) because “these groups include a lot of different foods with different effects and the low numbers of people consuming fish and seafood in the sample.” ¹ For the study, people were scored from 0-10 with a higher number signifying how closely they ate a true Mediterranean diet. The people with the lowest numbers had the highest numbers of earlier deaths. When running statistical analysis on the data, researchers concluded that the difference was significant. Their take home message being that following this type of diet may indeed extend life.

Even though the study shows that the foods not eaten are perhaps more important than the ones that are eaten, one should not think of following this plan as punishment. The food choices should be looked at as an exploration of new territories with new adventures for the palate. The thought should be not focus on the negative of ‘foods I cannot eat’, to the positive of ‘look at all of the new foods I can eat.’ Along with healthy eating choices, exercise and limiting exposure to carcinogens will also extend the number of years and the quality of years on lives.

1. http://www.medicalnewstoday.com/articles/155135.php

2. “Anatomy of health effects of Mediterranean diet: Greek EPIC prospective cohort study.” Antonia Trichopoulou, Christina Bamia, and Dimitrios Trichopoulos. BMJ 2009;338:b2337 doi: 10.1136/bmj.b2337 (Published 23 June 2009)

We’ve always thought that our feelings of hunger stem from an empty stomach but, recent research shows that it is in fact the presence of fatty foods in our stomach that results in the hunger sensation. Ghrelin is the so-called “hunger hormone” that is involved in this process. It also stimulates the uptake of nutrients and facilitates the storage of fat in the body.

However, ghrelin does not function by itself; it needs to be activated. For this to happen, it must be combined with a fatty acid. There is a specific enzyme called ghrelin O-acyl transferase, or GOAT, which enables the fatty acid to be added to the hormone in a process called acylation.

High concentrations of ghrelin are found in the body prior to meals and after eating the levels decline. For over a decade the thinking has been that ghrelin accumulates during the periods when we are not eating and that the fatty acids which are required for the activation of the hormone were produced by the body during this time as well. Now, according to research published in the June 5, 2009 edition of the journal Nature Medicine, it seems that this is not the case.

Hunger Hormone Is Activated By Fats In The Food We Eat

Recent research at the University of Cincinnati (UC) led by Mattias Tschöp, MD, UC associate professor of psychiatry and internal medicine, indicates that the fatty acids used in the acylation process are actually obtained directly from the food that we eat and are not produced by our bodies. It seems that once our system becomes aware of the presence of fats in the stomach, it notifies the brain, thereby triggering the metabolic processes necessary for the uptake of food and the storage of fat.

The research team used mouse models to determine the effects of increasing or eliminating GOAT. They found that, when on a diet with a high fat content, mice with increased levels of GOAT gained more fat than normal mice and those that had no GOAT stored less fat than normal mice. This indicates the relationship between GOAT and ingested fats.

Tschöp’s team only carried out animal trials and the results currently cannot be inferred in humans; however, there have been human studies at the University of Virginia which support the latest theory. In these trials it was found that, when fasting, active ghrelin levels were flat but, once foods containing fat were ingested, the ghrelin levels rose significantly.

Tschöp is keen to undertake further research on this finding. In particular, he wants to investigate it in the context of gastric bypass surgery. This is a successful procedure that is used to combat obesity and involves causing food to bypass the stomach and, incidentally, the regions of the digestive tract where GOAT and ghrelin are active. This means that the ghrelin is not activated and hence fat is not stored. Furthermore, one of the common effects of this surgery is reduction in appetite and improved metabolism. The new ghrelin-theory certainly makes sense in light of this operation and GOAT is an enzyme to be investigated for the treatment of metabolic diseases.